Prep Time: 15 minutes
Cook Time: 3½ to 4 hours
Total Time: About 4 hours 15 minutes
Yield: Approximately 10 cups
Difficulty: Easy

Ingredients

1 whole chicken carcass (or about 3–4 pounds of chicken bones, wings, backs, or necks)

2 medium onions, quartered
3 large carrots, cut into chunks
3 celery stalks, cut into chunks
4 garlic cloves, smashed
2 bay leaves
1 teaspoon whole black peppercorns
6–8 fresh parsley stems
2–3 sprigs fresh thyme
10 cups cold water (or enough to cover the ingredients)
1 teaspoon salt (optional; adjust to taste after cooking)

Optional Additions

Fresh rosemary
Leek tops
Mushroom stems
Parsnip
Fresh dill
Ginger slices for added warmth
Apple cider vinegar (1 tablespoon, optional, to help extract minerals from the bones)

Equipment Needed

Large stockpot or Dutch oven
Fine-mesh strainer
Large bowl
Ladle
Wooden spoon
Airtight storage containers or freezer-safe jars

Instructions

Step 1: Prepare the Ingredients

Rinse the chicken bones if needed and trim away any large pieces of excess fat. Wash the vegetables thoroughly and cut them into large chunks. There’s no need to peel the carrots unless desired.

Step 2: Combine Everything

Place the chicken bones, onions, carrots, celery, garlic, bay leaves, peppercorns, parsley, thyme, and optional apple cider vinegar into a large stockpot.

Pour in enough cold water to cover all the ingredients by about 1 inch.

Step 3: Bring to a Simmer

Place the pot over medium-high heat and slowly bring it to a gentle boil.

As the broth heats, foam may rise to the surface. Skim this off with a spoon for a clearer broth.

Cooking Intensity

Initial Heating: Medium-high heat
Simmering: Low heat
Cooling: Room temperature before refrigeration

Step 4: Simmer Slowly

Reduce the heat to low once the broth reaches a gentle simmer.

Cook uncovered for 3½ to 4 hours, occasionally skimming any foam or excess fat from the surface.

Avoid a vigorous boil, as it can make the broth cloudy. A gentle simmer is ideal for extracting flavor while keeping the broth clear.

Step 5: Strain the Broth

Remove the pot from the heat.

Using a fine-mesh strainer, carefully strain the broth into a large bowl or another clean pot.

Discard the cooked vegetables, herbs, and bones, as they have already released most of their flavor.

Step 6: Cool Safely

Allow the broth to cool for about 30 minutes.

To cool it more quickly, place the bowl in an ice-water bath and stir occasionally.

Once cooled, refrigerate the broth.

Step 7: Remove Excess Fat

After chilling, a layer of fat may solidify on the surface.

Skim off the fat with a spoon if you prefer a leaner broth, or leave some for additional richness.

Step 8: Season and Serve

Taste the broth and season with salt if needed.

Use immediately or store for future recipes.

Tips for the Best Homemade Chicken Broth

Roast the chicken bones at 400°F (205°C) for 30 minutes before simmering for a deeper, richer flavor.
Use cold water to help extract flavor gradually.
Simmer gently rather than boiling vigorously.
Avoid adding too much salt during cooking, especially if the broth will be used in other recipes.
Fresh herbs produce a brighter flavor than dried herbs.
Add vegetables in large chunks to make straining easier.

Delicious Ways to Use Chicken Broth

Homemade chicken broth is incredibly versatile and can be used in:

Chicken noodle soup
Vegetable soup
Creamy potato soup
Risotto
Gravy
Rice and pilaf
Stuffing
Mashed potatoes
Braised vegetables
Slow-cooker recipes
Pan sauces
Ramen and noodle bowls

Storage

Allow the broth to cool completely before storing.

Refrigerator: Up to 4 days
Freezer: Up to 6 months

Store in airtight containers or freezer-safe jars, leaving room for expansion if freezing.

For convenience, freeze broth in one-cup portions using silicone molds or ice cube trays, then transfer the frozen portions to freezer bags.

Recipe Variations

Herb Chicken Broth

Add extra thyme, rosemary, sage, and parsley for a fragrant, herb-forward broth.

Garlic Chicken Broth

Double the garlic for a richer flavor that pairs well with soups and sauces.

Vegetable-Rich Broth

Increase the amount of carrots, celery, onions, and leeks for a sweeter, more aromatic broth.

Spicy Broth

Add a small dried chili or a few slices of fresh ginger for subtle warmth.

Common Mistakes to Avoid

Boiling the broth too hard, which can make it cloudy.
Over-seasoning with salt before reducing the broth.
Using spoiled or old vegetables.
Skipping the skimming step if you want a clear broth.
Storing hot broth directly in the refrigerator without cooling it first.

Leaving the broth at room temperature for more than two hours.

Frequently Asked Questions

Can I use raw chicken instead of bones?

Yes. A whole chicken or bone-in chicken pieces work well, though the resulting broth will have a lighter flavor than one made primarily from roasted bones.

Can I make this in a slow cooker?

Absolutely. Cook on Low for 8–10 hours or on High for 4–5 hours.

Can I make chicken broth in a pressure cooker?

Yes. Cook at High Pressure for about 45 minutes, then allow the pressure to release naturally for the best flavor.

Why is my broth cloudy?

Cloudiness usually results from boiling the broth too vigorously. A gentle simmer helps produce a clearer broth.

Nutritional Information (Per 1 Cup Serving)

Approximate values:

Calories: 45
Protein: 7 g
Carbohydrates: 2 g
Fat: 1.5 g
Saturated Fat: 0.5 g
Fiber: 0 g
Sugar: 1 g
Sodium: 120 mg (without additional salt)
Potassium: 180 mg
Calcium: 20 mg
Iron: 0.5 mg